Chicken with Coconut Milk - Indian Recipe
This easy Chicken with Coconut Milk Indian Recipe is my go-to meal when I need something quick and flavorful. With plenty of rich and flavorful coconut milk broth to spoon over rice or noodles, its a steaming bowl of pure deliciousness!
Servings: 8 people
- 2 pounds chicken thighs boneless, skinless cut into 2 inch pices
- ⅓ cup vegetable oil
- 1 onion small, finely diced
- 1 Tablespoon garlic paste
- ½ Tablespoon ginger paste
- 1 teaspoon chili powder or 1 tablespoon ground paprika
- 1 teaspoon curry powder
- 1 bouillon cube
- 1 tomato chopped
- 3 cups coconut milk (one 13.66 ounce can)
- 6-7 green chilies optional
- ½ teaspoon garam masala
- ½ teaspoon sugar or sweetener, optional
- salt to taste
- 2 Tablespoons fresh cilantro chopped
- 1 red serrano pepper sliced
- 1 lime or lemon cut into wedges
Cook the spices. In a large dutch oven, heat oil over medium-high heat. Add the onions, then lower the heat to medium-low and sauté until transparent -about 5 minutes. Add the spice mix (garlic paste, ginger paste, chili powder and curry powder) and bouillon cube to the sautéed onions and continue to cook. Stir often until all the water is cooked out and a glossy layer of oil rises to the surface.
Simmer the chicken. Add the chicken pieces and stir so that all the chicken is thoroughly coated with the spices. Cover the dutch oven and allow the chicken to gently simmer, in the spices for about 10 minutes. Add the coconut milk, green chilis, garam masala and mix. Cover the pot and lower the heat to a gentle simmer for another 30-45 minutes. Stir occasionally. Droplets of spice infused oil will rise to the surface. Remove the cover for the last 10 minutes to reduce the sauce and intensify the flavor. Adjust seasoning. Add a little sugar or preferred sweetener to brighten the flavors, if needed.
Rest the curry. If time permits, allow the curry to rest for at least a half hour or overnight so that the chicken has a chance to soak in all the flavors. Bring to a simmer and garnish with cilantro and red serrano peppers right before serving. Serve with lime or lemon wedges.
- Use as little water as possible when blending the ginger, and garlic. The chicken will naturally release water so there should be plenty of liquid for the sauce
- Add red chili flakes if you want more heat.
- A dash of sugar or sweetener at the end helps brighten the flavors.
- Cook the dish for the full 25 minutes and allow it to rest – You can cook this dish in 30 minutes like many other chicken coconut curries recipes on the internet. The extra time though makes a material difference. to the flavor and taste of this recipe.
This recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.